Ingredients
16 oz udon noodles
1 tbsp olive oil
3/4 lb chicken breasts boneless and skinless, cut into small pieces
4 white mushrooms sliced
3 green onions chopped
Sauce
1 tbsp sesame oil
1/3 cup soy sauce low sodium
1 tbsp dark soy sauce
1 tbsp sriracha sauce
1/4 cup hoisin sauce
2 cloves garlic minced
1 tsp ginger freshly grated
1/2 cup chicken broth low sodium
black pepper to taste
Directions
Cook the noodles: Blanch udon noodles in boiling water for about 1 to 2 minutes or if using dry noodles cook according to package instructions. Drain well and immediately rinse with cold water. Set aside.
Make the sauce: Add all the sauce ingredients together to a bowl and whisk until combined.
Saute the sauteables: Heat the olive oil in a large skillet or a wok. Add the chicken pieces and cook until chicken is no longer pink and starts to brown slightly. Add the mushrooms and cook for a couple more minutes until mushroom are starting to brown.
Finish the dish: Add the udon noodles and prepared sauce to the wok, toss everything together well and cook until the noodles are heated through. Garnish with green onions and serve hot.
Recipe from Jo Cooks
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